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Chocolate Chip Oatmeal Cake

It's a well known fact that oats are good for your heart. They are very healthy. They are a very good source of soluable and insoluable fibre.

Insoluable fibre helps to fight cancer. It helps to fight certain bile acids, thereby reducing their toxicity.

Soluable fibre helps to reduce LDL cholesterol. That is a good thing. Soluable fibre also helps to slow down the digestion of starch, which means it helps you to feel full longer. (Also a good thing!)

People who eat more oats are found to be less likely to develop heart disease. That can't be bad either! I'm all for that!

Now when you add all that to the fact that Oats are a good source of protein and full of vitamins and minerals such as Vitamin E, zinc, selenium, copper, iron, manganese and magnesium . . . eating oats means you are on to a real winner healthwise!!

So the next time your mother tells you to eat more oats . . . give her this recipe and tell her to get baking! It's guaranteed to encourage you eat your oats every time. In fact . . . you will have a hard time keeping your fingers away . . .

*Chocolate Chip Oatmeal Cake*
Makes one 12 by 8 inch tray bake
Printable Recipe

A deliciously moist and scrummy oatmeal cake, filled with chocolate chips and then topped with more chocolate chips and toasted nuts.

100g (1 cup) quick cooking rolled oats
14 ounces ( 1 3/4 cups) boiling water
200g (1 cup) granulated sugar
170g (1 cup) packed brown sugar
4 ounces (1/2 cup or 1 stick) of butter, cut up
2 large eggs
245g (1 3/4 cup) plain flour
1 TBS unsweetened cocoa powder (I use an extra TBS of flour as Todd does not like chocolate cakes)
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
12 ounces (2 cups) semi sweet chocolate chips
100g (3/4 cup) chopped toasted walnuts

Place the oats in a large bowl. Pour the boiling water over them. Slice the butter onto the top. Let stand for 10 minutes. Preheat the oven to 180*C/350*F/ Gas mark4 while you are waiting. Butter a 12 by 8 inch tray bake pan and line it with baking paper.

Add the sugar and brown sugar to the oats. Stir until the butter is melted. Stir in the eggs, baking soda, cocoa (if using) cinnamon, salt and flour. Mix well until combined. Fold in half of the choclate chips. Pour the batter into the prepared pan. Sprinkle the remainder of the chocolate chips and the toasted walnuts ontop.

Bake for about 40 minutes, or until a toothpick inserted in the centre comes out clean and the top springs back when lightly touched. Cool in the pan on a wire rack. Cut into squares to serve.
Marie Rayner
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  1. You have got to be kidding?
    I'm going to make this NOW.

  2. Thanks for the recipe! I'm going to make it soon to share with friends.

  3. Oh my GOSH! If this is the recipe I think it is, I will be in heaven. My Aunt Leah is from England and during the holidays, she would always make a cake that looks exactly as this one does. I would eat several pieces of her delicious cake every time it was served. When I got older and learned how to bake, I asked her for the recipe of her said cake. Well, she never shared it with me. I hope this turns out to be the same cake I am dreaming of.

  4. Sara, I hope so too! Let me know how you get on! xx

    1. I will! I am making it this Saturday to share with friends at a BBQ. :) I bought all of the ingredients yesterday.

  5. I hope that everyone likes it Sara!! I have my fingers crossed! xx

  6. I have made this cake since I was 12 yes old. I am now in my 50's and still one of my favorite cakes. It's even more moist the second day.

    1. It sure is Daelkin! I'm sixty and this cake recipe has been around a very long time! xo


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